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Recipes » Main Dish » Favorite Bean & Corn Chili With Pasta
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

1 cup diced onions

4 garlic cloves, minced

1 Tbsp dried oregano

1 Tbsp chili powder

2 Tbsp low-sodium vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can diced tomatoes with jalapeños

1 cup chopped green bell peppers

1 large carrot, grated

2 cups corn

1 tsp salt

8 ounces whole grain pasta, cooked

1 In a medium skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until onions brown.

2 Add kidney beans, tomates, bell peppers, carrot, corn, and salt. Cover and cook over medium heat for 12–15 minutes.

3 Serve on top of cooked pasta.

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